Balkan Spaghetti

What’s for dinner?    I don’t know…   What have we got?     I’ll make something up…

This is a common conversation in households everywhere.  My husband loves it when I have no idea what to make because I usually come up with something different and on this particular night I decided to use up some leftover Cevapi I had cooked previously and popped in the freezer.  These delicious little skinless sausages are commonly available everywhere these days.  I have a Macedonian friend who used to source really authentic spicy ones for me as Cevapi are the sausage of choice for Eastern Europeans.  Partnered with the wonderful Avjar (my friends Mother made the best I’ve ever tasted) there is nothing more delicious on this planet…

Avjar is a relish made from red capsicums and garlic.  Some versions have eggplant in there as well.  It is beautiful as an accompaniment to any grilled meats, as a spread on sandwiches and now as the base for a spaghetti sauce.  I always try to buy a home-made type as the commercially sold jars can sometimes be a little bitter.  A good deli is your best friend for finding quality Avjar.

Persian Feta is a wonderfully soft and creamy cows milk cheese which is marinated in olive oil and infused with herbs and spices.  A must have in our fridge, we use it for salads and wraps and as a topping for roasted vegetables as well…

I must say the combination of these ingredients resulted in a fantastic pasta – I will definitely make this again…

Balkan Pasta


Olive oil

6 Cooked Cevapi skinless sausages thickly sliced

10 cherry tomatoes, halved

1 clove garlic, grated

1 long green chilli, finely chopped – include seeds for some heat

½ jar Avjar Paste

Salt & pepper to season

Spaghetti for two

Crumbled Persian feta for topping


Heat a good lug of olive oil in a frypan and fry the garlic and chilli for a few minutes

Add the sliced Cevapi browning the slices on both sides

Throw in the tomatoes and fry for a few minutes until softened

Add the Avjar paste and simmer for around 10 minutes

In the meantime cook the spaghetti until al dente

Add a couple of tablespoons of the cooking water to the Avjar sauce if it looks too thick.

It should be saucy and glossy

Season the sauce if necessary

Drain the spaghetti and toss though the sauce

Divide between two bowls and top with crumbled Persian feta cheese and a little drizzle of olive oil

Bon Appetit! 🙂


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